Friday, April 25, 2014

Hi everyone! I hope you are doing great. Today's recipe is Whole Wheat Pancakes, these are delicious, and I served them with my homemade Blueberry-Strawberry syrup which only made them even better! I hope you like them. Whole wheat flour is more nutritious that All purpose flour, so you won't feel as guilty eating these! I hope you like them!

Makes 8 (large and fluffy) or (14 smaller and thinner)Ingredients:

2 cups Whole Wheat Flour

2 cups Buttermilk

2 large Eggs

1 teaspoon Baking Powder

1 teaspoon Baking Soda

¼ teaspoon Salt

1 tablespoon Vanilla Extract

2 tablespoons Granulated Sugar

Butter to cook the pancakes (optional)

In a large bowl combine all the dry ingredients: Flour, baking soda, baking powder, salt and sugar. Mix well and set aside for a minute.

In another bowl, beat the eggs with the vanilla extract and buttermilk. Beat well. Then pour this mixture over the dry ingredients. Mix well until you have a smooth batter. (this batter will be thick and very rich, will make about 8 large and fluffy pancakes if you want thinner pancakes, add another 3-4 tablespoons of liquid to your batter (milk or water) to thin it out. The thinner the batter, the flatter the pancakes.)

Once the batter is ready, heat up a griddle or skillet. Rub a bit of butter on your griddle or skillet and pour some of the batter over it to make the pancakes, you can make them any size you want. Cook the pancakes for about 2 minutes or until the surface is filled with bubbles, once the surface is bubbly, flip the pancakes and continue to cook them for another 1½ - 2 more minutes or until they are well cooked.